Konkani Prawn Curry

Name: Konkani Prawn Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian (Maharashtra)
Ingredients: 500 g large prawns, peeled and deveined; 2 tbsp coconut oil; 1 medium onion (100 g), finely sliced; 1 tsp ginger paste; 1 tsp garlic paste; 1 cup (240 ml) thin coconut milk; ½ cup (120 ml) thick coconut milk; 4 kokum petals soaked in 50 ml water; 1 tsp salt; ½ cup (45 g) fresh grated coconut; 4 Kashmiri red chillies, soaked; 1 Bedgi chilli, soaked; 1 tsp coriander seeds, dry-roasted; ½ tsp cumin seeds; 3 peppercorns; 1 clove; ½ tsp turmeric; 2 garlic cloves; The two-stage coconut milk technique (thin for cooking, thick at end) is the classic Konkan method that produces a creamy yet light curry; Kokum must be added before the thick coconut milk — its acidity can cause coconut milk to curdle if added together; Fresh coconut milk makes a significant difference to the final colour and flavour vs. canned

🍗 Non-veg🌾 Gluten-free📊 Medium

A gentle, rich Konkan-style prawn curry using both thin and thick coconut milk for a two-texture gravy — thin coconut milk used for cooking, thick added at the very end for creaminess. Lighter and sweeter than the kokum-forward kaalvan style; this is the holiday-cooking version.

⏱️20 minPrep

🔥25 minCook

🕒45 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Konkani Prawn Curry

Grind paste (No heat): Blend all spice paste ingredients into a very smooth paste.
Fry base (Heat: medium): Heat coconut oil. Fry sliced onion on medium for 5 minutes — golden but not dark (this is a gentler curry). Add ginger and garlic paste — fry 1 minute. Add spice paste — fry on medium for 4 minutes, stirring, until raw smell is gone. Oil will just begin to surface.
Add thin coconut milk + kokum (Heat: medium): Add strained kokum water and thin coconut milk. Stir well. Bring to a gentle simmer (medium — do not boil hard). Cook 5 minutes until gravy is fragrant and slightly reduced.
Season and add prawns (Heat: medium-low): Add salt. Add prawns. Cook on medium-low for 4–5 minutes, turning prawns once, until they are fully pink and cooked through. Do not overcook.
Add thick coconut milk (Heat: low): Reduce to the lowest heat. Add thick coconut milk. Gently stir the pan — do not stir aggressively as the thick coconut milk can separate. Warm through for 2 minutes on low. Never bring to a boil after adding thick coconut milk.
Finish: Turn off. Drizzle coconut oil. Garnish with coriander. Serve immediately with steamed rice.

📖 Cultural notes

|---|---|---|---|---| | 340 kcal | 26 g | 9 g | 23 g | 2 g | This gentle, coconut milk-forward prawn curry is the Konkan version for special occasions — coconut milk (rather than just grated coconut in the masala) signals a more festive, richer preparation. Served at Ganesh Chaturthi seafood meals, Christmas dinners in Goan-influenced Christian Konkan families, and at the best Konkan home restaurants in Malvan. ---

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